Barley-water
Ingredients
Directions
Combine the barley and water in a saucepan.
Bring to a boil, then reduce heat and simmer until the liquid reduces to 1⅓ cups.
Strain the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pearl barley
- Its starch releases into the water, giving the liquid body and a mild grain flavour.
The step that matters
Simmering until the liquid reduces to 1⅓ cups. Reducing concentrates the starch and flavour extracted from the barley. Stopping too early leaves the drink thin and weak, while over-reducing makes it syrupy and strong.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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